Running on Real Food · by Deryn Macey★ 5.0 (12)
Roasted Vegetable Lentil Salad
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 34%
CARBS 82G82% OF CAL
14G FIBER25G SUGAR43G OTHER
FAT 2G4% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted vegetables and cooked lentils dressed with balsamic vinegar and maple syrup. Rustic and nourishing, great for meal prep.
mainamericansaladbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 white onion (sliced (approx. 2 cups chopped, 300 g))
- 4 carrots (chopped (approx. 3.5 cups chopped, 450 g))
- 2 zucchini (chopped in large chunks (approx. 4 cups chopped, 500 g))
- 1 medium sweet potato (cubed (approx. 3 heaping cups, 425 g))
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 cup uncooked green or brown lentils
- 2 1/4 cups vegetable broth or water (for cooking lentils)
- 4 tbsp hemp seeds (optional)
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup or raw honey
- salt and pepper
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 34%
CARBS 82G82% OF CAL
14G FIBER25G SUGAR43G OTHER
FAT 2G4% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 761mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1677mg
- Calcium
- 156mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.